On the jar: Sablemill Red Wine
shake · vinaigrette
★ STARRED KITCHENPrep 5 minRed Wine Vinaigrette
Independent adaptation of a publicly published Peter Gilmore recipe. Not affiliated with, sponsored by, or endorsed by Peter Gilmore.
Red Wine from a starred kitchen.
Ratio
Ratio by volume: Red Wine Vinegar 25 ml, Olive Oil 75 ml
Red Wine Vinegar 25 mlOlive Oil 75 ml
Ingredients
- Red Wine Vinegar — 25 ml red wine vinegar
- Shallot — 1 golden shallot finely chopped
- Garlic — 1/2 garlic clove finely chopped
- Salt — pinch salt (1 g)
- Olive Oil — 75 ml olive oil
- Pepper — black pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
- Add finishing notes: Shallot, Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Peter Gilmore works in Australian fine dining at Quay; credentials include Michelin (Quay, Sydney).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Peter Gilmore / Gourmet Traveller (winter green salad) (published as “Red Wine Vinaigrette”). Full citation lives in Provenance.